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1
Pour the peanut oil into your deep-fryer or Dutch oven, and preheat it to 350 degrees F. (For tips on deep-frying, see page 19.)
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2
Pound the chicken breasts with a meat mallet until they are of even thickness, about 1/2 inch, then cut them into 2-inch bite-sized pieces.
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3
Pour the beaten eggs and the hot sauce into a shallow dish, and whisk to combine.
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4
Place the flour in another dish, and season with half of the kosher salt and freshly ground pepper.
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5
Place the panko in a third dish, and season with garlic powder, lemon-pepper seasoning, cayenne, the remaining kosher salt and freshly ground pepper.
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6
Dredge the chicken through the seasoned flour, then the beaten eggs, and then, finally, through the seasoned panko, shaking off the excess.
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7
Fry the chicken in batches in the oil for 4 to 6 minutes, turning, until crisp and golden brown.
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8
Remove the pieces to a paper-towel-lined sheet tray to drain.
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9
Spread the sweet-pickle mayonnaise on the bottom and top of each sliced roll.
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10
Place a slice of tomato on top, and then the fried chicken.
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11
Top with the other half of the roll, and secure with a decorative bamboo skewer.
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12
Blend the first three ingredients together in a bowl, seasoning to taste with salt and pepper.
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13
Heat the oven to 425 degrees F. Coat a sheet tray with nonstick spray, and lay the breaded chicken pieces on it in a single layer.
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14
Bake for 10 minutes, then turn and bake for another 5 to 10 minutes, or until golden and crisp.
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15
Assemble the sliders as in the main recipe.
